Southern Fried Lacy Cornbread is thin and oh so crispy! It's made with only four ingredients and is perfect with vegetables, soups, and stews.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 8servings
Ingredients
1cupfine ground white cornmeal
1 ¼cupshot water(boiled on the stovetop or your hottest tap water)
½teaspoonsalt
Peanut oil
Instructions
Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.
Heat a flat griddle or skillet over medium heat.
When the pan is hot, drizzle with one or two tablespoons of peanut oil tilting the griddle so that the entire surface is coated with oil.
Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.
When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn’t burn.
Remove the cooked cornbread to paper towels to drain. Re-oil the skillet and stir the batter in between each batch of cornbread.
Notes
For this recipe, you’ll need plain, fine ground white cornmeal. You won't achieve the same texture with any other cornmeal product such as self-rising cornmeal or cornmeal mix (both of which contain flour and leavening agents), or with coarse ground cornmeal, or yellow cornmeal.
Be sure to use a well-seasoned cast iron griddle or skillet.